Cheese Banana Muffin
1.
Weigh all the ingredients, bring cream cheese, butter and eggs to room temperature in advance to warm up
2.
Peel the banana and mash it with a spoon to keep part of the flesh and make it more grainy.
3.
Mix the butter, cream cheese and caster sugar into the egg beater
4.
Use an electric whisk to beat until it is soft and smooth
5.
Add 25g whole egg liquid
6.
Add vanilla extract
7.
Continue to beat until well mixed
8.
Sift the low-gluten flour, baking powder, baking soda and salt into a basin
9.
Stir evenly with a spatula
10.
Add the mashed bananas, continue to stir evenly, the cake batter is ready
11.
Put the prepared batter into a piping bag
12.
The muffin baking tray is filled with a paper tray in advance (I used the Xuechu Mini 12-line muffin baking tray, and the amount of recipe can be made for 2 plates)
13.
Cut the piping bag, squeeze the batter into the baking tray paper holder, and it will be 80% full
14.
Sprinkle your favorite nuts on the surface
15.
Put the baking tray into the middle of the preheated oven, 180 degrees, 17 minutes
16.
The baking process, one by one, round and bulging, so cute
17.
Just let it cool before serving
18.
One bite, very mini
19.
good to eat
20.
Finished picture
21.
Finished picture
22.
Finished picture
23.
Finished picture
24.
Finished picture
25.
Finished picture
Tips:
1. Don't squeeze the batter too full, just 8 minutes full;
2. The baking time and temperature are for reference only, and the details need to be adjusted according to your own oven;
3. Chopped nuts according to personal preference.
